Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup crunchy dill pickles, chopped
- 1 cup plain Greek yogurt
- 2 tbsp yellow mustard
- ¼ cup fresh dill or parsley, chopped
- ½ red onion, diced
- Salt & pepper to taste
Instructions
- Cook the chicken by poaching in simmering water for 15-20 minutes until fully cooked. Let cool slightly before shredding into bite-sized pieces.
- In a bowl, mix Greek yogurt and mustard until smooth; season with salt and pepper.
- Fold in the chopped pickles, diced red onion, and fresh herbs into the dressing.
- Gently combine the shredded chicken with the dressing until well-coated.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 325
- Sugar: 5g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 90mg